black bean sweet potato chipotle bowls

 

Sweet Potato Black Bean Bowls

11

PREP TIME:15 mins

COOK TIME:30 mins

REST TIME FOR KALE:30 mins

TOTAL TIME:1 hr 15 mins

COURSE: Dinner, Lunch, Meal Prep

CUISINE: American

These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.

Ingredients

FOR THE KALE:

• 2 cups de-stemmed and chopped kale
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon kosher salt

FOR THE ROASTED SWEET POTATOES:

• 4 medium sweet potatoes (peeled and quartered lengthwise (28 oz peeled))
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon chipotle powder
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder

FOR THE CREAMY CHIPOTLE SAUCE:

• 1 cup plain 0% Greek yogurt (or dairy-free yogurt for vegan or DF)
• 1 chipotle pepper in adobo sauce
• 2 tablespoons lime juice
• 2 cloves garlic (peeled)
• Kosher salt

FOR THE BOWLS:

• 1 15-ounce can black beans, drained and rinsed
• 2 cups cooked brown rice
• 4 ounces avocado (from 1 small pitted, peeled, and diced)
• 1 cup Quick-Pickled Red Onions
• 1 cup fresh cilantro leaves
• 1 lime (sliced into wedges)

Instructions

Prepare the kale:

• Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.
• Let sit at room temperature while making the rest.

Prepare the sweet potatoes:

• Preheat the oven to 400°F with a rack placed in the center of the oven.
• While the oven preheats, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.
• Bring to a boil over high heat. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.
• Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.
• In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.
• In a small bowl, mix together the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.
• Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.
• Scatter the sweet potatoes on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.

Make the creamy chipotle sauce:

• Place the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt in a blender or small food processor. Blend or process until smooth.
• Season to taste with salt. Set aside until ready to assemble the bowls, or store in the refrigerator.

Assemble the bowls:

• Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.
• Garnish with the pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Serving: 1bowl, Calories: 585kcal, Carbohydrates: 96g, Protein: 20g, Fat: 15.5g, Saturated Fat: 2g, Cholesterol: 1.5mg, Sodium: 695mg, Fiber: 21g, Sugar: 13.5g

crock pot chicken wings

 crockpot chicken wings

https://www.allthingsmamma.com/crockpot-buffalo-wings/

recipe to try

 https://thewoksoflife.com/chinese-bbq-pork-cha-siu/

tips to try for chicken fried rice

day old rice
 butter to fry the rice
fry the rice in two batches if needed 

velvet the chicken:
2-3 TBS water (and/or  add 2 tsp soy sauce and/or oyster sauce) per 12-16 oz Chicken  (might reduce amount of water if chicken is liquidy or frozen)
stir and sit aside 10 minutes
add cornstarch and veg oil (2 tsp each), stir until coated well
set aside to marinade 15-20 minutes
put wok on high heat
when just smoking
add canola oil
sear chicken 20 seconds in one layer

recipe: https://thewoksoflife.com/classic-chicken-fried-rice/

thanksgiving 2022

 

Saturday	Get Turkey Out
Sunday	Bread out of Freezer
Monday	Bread out to “crust up”
Tuesday	our amazing cleaning ladies clean
Wednesday	Make tea cut up celery and onion for stuffing  cut up veg for veg tray (carrots, celery, snap peas, tomatoes) Rolls out to Thaw butter out on counter for Thursday am use Boil sweet potatoes Make Cranberry Sauce Make Stuffing Get Tables for Thursday
Thursday	Morning
	6:00 am	Cinnamon rolls into oven
	7:00 am	Coffee  Prep Rolls to Rise shower tidy
	8:30 am	Start getting turkey ready and preheat oven to 350
	9:00 am	Turkey into oven Stuffing into Crock Pot Ham into Crock Pot
	9:30 am	Make sweet potato soufflé
	10:00 am	Peel Potatoes Prep Green Beans Corn to a bowl for microwave Set Table
	11:30/11:45 am	Sweet Potatoes into the oven Start boiling water for Potatoes
	12:00 noon 12:15	Pickles and olives on a tray  Put on green beans Turkey out and let rest Rolls into oven (Triple Batch)
	12: 30 pm 12:45 pm	Make Gravy Corn into microwave Mash potatoes Carve Turkey
	1:00 pm	Eat the Fest

Menu:
Turkey
Crock Pot Ham
Gravy
Mashed Potatoes
Stuffing (with apples) both in and out of the bird
Fresh Green Beans
Frozen Corn
Sweet Potato Soufflé
Herbed Rolls
Olives
Pickles
Veggie Tray
Cranberry Sauce
Devilled Eggs

Appetizer/Snack: Lynda

Dessert: Mom B Cupcakes, Sarah Crisp and Vanilla Ice Cream

Drinks:
Iced Tea
Decaf Coffee
Wine
Milk
Soda

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees


Crock Pot Ham

2 cups pineapple juice--in the bottom of the crock pot. 5 lb ham. 

For the paste/glaze:

• ▢2 cups brown sugar
• ▢1 ½ tablespoons Dijon mustard
• ▢1 ½ tablespoons balsamic vinegar
• ▢1 ½ tablespoons honey

Mix that yumminess together, slather on ham, put ham cut side down. 3-4 hours in crockpot on low.

Turkey not sure how big my turkey will be yet so I might have to adjust times above.... but no matter how big it is, I will rub with sage then butter (under the skin too) and then sprinkle with salt and pepper. In the neck cavity I place a few sage leaves, lemon slices and green apple. I also stuff the turkey (stuffing below) before placing it in a turkey cooking bag. The cooking bag leaves the turkey SUPER moist! 

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)--I have been freezing mine for a few months all torn up as I came to the end of loaves...just gotta get it out now :) 
bag or two of pepperidge farm coutons
chopped celery
chopped onion
butter
sage
thyme
salt
pepper
broth
chopped green apple
2 eggs beaten

Saute the celery, and onion in butter. Add to the bread cubes and croutons, salt, pepper, and herbs. Toss with your hands. Add apple. Then add eggs, mix with hands. Now add broth, a bit at a time, until it is moist but not too wet. Place in a baking pan or stuff your turkey. I do both.

Gravy
Made with drippings from the turkey, broth, tad bit of kitchen bouquet and cornstarch thickener 

Sweet Potato Souffle BEST SWEET POTATOES EVER!!
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, 1/2 tsp salt, 1 stick butter.

Put in a greased cassarole dish.

Topping: mix together and put on top of sweet potato mix.  1 cup chopped pecans, 1 cup brown sugar, 1 stick butter, 1/3 cup flour, 1/2 tsp cinnamon.

Bake 350 for 30 min or until knife comes out clean.


Garlic Mashed Potatoes
  I will use Yukons....and then mash them BY HAND (the only way to go) with half and half that is simmered with garlic and melted butter

Pickles and Olive Tray 
sweet pickles, dill pickles, green and black olives

Veggie Tray
carrots, snap peas, cherry tomatoes, celery, daisy sour cream light dill dip

Corn
 From the freezer

Green Beans  
fresh green beans, trimmed and simmered with fresh garlic

Cranberry Sauce 

Cranberry Sauce

PREP TIME5 mins

COOK TIME15 mins

TOTAL TIME20 mins

SERVINGS9 servings

YIELD2 1/4 cups

The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice and 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)

You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it. If you use less sugar, reduce the amount of water you add as well.

Ingredients

• 1 cup (200g) sugar

• 1 cup (250ml) water

• 4 cups (one 12-ounce package) fresh or frozen cranberries

• Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Method

1. Rinse cranberries:

   Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

2. Boil water with sugar:

   Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

3. Add cranberries, cook until they burst:

   Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

4. Stir in mix-ins, if using:

   Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.

   Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

5. Let cool:

   Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

NUTRITION FACTS (per serving)
103	CALORIES
0g	FAT
27g	CARBS
0g	PROTEIN